dairy-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs, No. 1
From The new Annie Dennis cook book, 1905
Serves 1
Serve as soon as cooked.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
506Calories
33 gProtein
58 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein33 g
Carbohydrates58 g
Fiber3.4 g
Sugars3.9 g
Total Fat17 g
Saturated Fat6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol234 mg
Sodium594 mg
Potassium535 mg
Calcium159 mg
Iron5.8 mg
Magnesium49 mg
Phosphorus370 mg
Zinc5.4 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate153 mcg
Choline171 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 107. The excerpt below is the record exactly as published.
Baked Eggs, No. 1 Line a baking dish with finely minced cold fowl or veal, about two inches deep; sprinkle over with bread crumbs about an inch deep. Over these strew many bits of butter, sprinkle with salt and pepper, and pour over it a teacupf ul of cold gravy. Break carefully into the dish enough eggs to cover the crumbs
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